Sourdough Nut Batter Bread
Discover the irresistible charm of Sourdough Nut Batter Bread, a no-knead recipe that combines the tangy depth of sourdough with the nutty crunch of mixed walnuts, almonds, and pecans. Perfectly moist and easy to make, this batter-style bread requires only a few minutes of preparation, thanks to its simple mix-and-rise method. Naturally sweetened with a touch of honey and given a tender crumb with the help of baking soda, this loaf is ideal for breakfast, snacking, or pairing with your favorite spreads like butter or cream cheese. Whether enjoyed fresh or toasted, this golden-brown artisanal bread is a wholesome, flavorful bake that’s sure to be a family favorite. Perfect for bakers looking to use their sourdough starter in a creatively delicious way!
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Recipe Information
Ingredients
- 240 ml Active sourdough starter
- 120 ml Warm water
- 2 tbsp Honey
- 1 tsp Salt
- 360 g All-purpose flour
- 100 g Chopped mixed nuts (e.g., walnuts, almonds, pecans)
- 0.5 tsp Baking soda
- 1 tbsp Oil (for greasing the pan)
Instructions
In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir until the honey dissolves.
Add the salt and all-purpose flour to the wet mixture. Stir with a wooden spoon or spatula until the batter comes together. The consistency should be thick but slightly sticky – no kneading is required.
Fold in the chopped mixed nuts evenly, ensuring they are well-distributed throughout the batter.
Cover the bowl with a clean kitchen towel or plastic wrap, and allow the batter to rise at room temperature for 6-8 hours, or until it has doubled in size. Rising time may vary depending on the activity of your sourdough starter and room temperature.
Once the batter has risen, stir in the baking soda gently to help with the final rise during baking.
Preheat your oven to 180°C (350°F). Grease a loaf pan (approximately 9x5 inches) with 1 tablespoon of oil to prevent sticking.
Pour the batter into the greased loaf pan and smooth the top with a spatula.
Bake the bread in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve the sourdough nut batter bread as is, or toast it and enjoy with butter, jam, or cream cheese.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 354.7 g | 129% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 38.5 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1125 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
